Horsley Lodge Hotel, restaurant and golf club was the setting for a special networking lunch

Some meals are memorable for the food and wine, others for the conversation, but Derbyshire Life’s Business Leaders Luncheon at Horsley Lodge ticked all these boxes, with a beautiful location to match.

Set in 180 acres of parkland, this smart and stylish venue has flourished under the ownership of the Salt family for over 25 years. Evolving from a traditional farmhouse into a thriving hotel, restaurant and golf club, Horsley Lodge’s first-class facilities for weddings and conferences are complemented by a renowned restaurant, 14 tastefully-designed bedroom suites and a picturesque, 18-hole championship golf course that is ranked in the top three of the East Midlands.

Derbyshire Life’s luncheon proved the perfect showcase for all Horsley Lodge has to offer whilst demonstrating how it continues to strive for excellence. Following a sparkling drinks reception and seafood tasting platters, guests were welcomed in the attractive Amber Suite by Richard Salt, who told how in the past year the venue has appointed a new greenkeeper, wine supplier and manager plus a new executive head chef, David Smith.

It’s an exciting time for the business and David and executive sous chef Glen Morrell are already luring diners in with a new all day menu, which has retained old favourites such as lamb shank and bangers and mash, whilst adding new dishes such as tapas and freshly-baked, homemade pizza.

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Horsley Lodge Luncheon

Horsley Lodge is a successful hotel, restaurant and golf club

Horsley Lodge is a successful hotel, restaurant and golf club

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John and Hazel Salt

Wine poured ready for guests

Wine expert Alan Platt

Wine expert Alan Platt

Malcolm (left) and Richard Salt

Julia Allen and Jane Straw

Jackie Clarke and Sarah Jenkin-Jones

Yvonne Gorman and Jacqueline Radford

Anna Louise Pickering and Pollyanna Pickering

George Cameron and Julie Heath

Mark White and Louise Hutchinson

Kirpal Bidmead and Claire Rudkin

Ann Brentnall and Brenda Green

Kay Ward

Liz Knott and Jonathan Jenkin

Peter Dadswell and Paul Sabin

Starter

Main course

Pudding

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David told us of his commitment to using the finest, freshest Derbyshire ingredients where possible and the kitchen brigade’s skills were brilliantly demonstrated with a starter of hot and cold smoked salmon. Complemented by keta caviar, beetroot gel, Derbyshire pea shoots and chilled asparagus velouté, the contrast of hot and cold fish provided a tasty blend of textures and the vibrant orange keta caviar added a salty, sweet flavour that ‘popped’ in your mouth.

This was followed by slow-braised beef cheek with fresh horseradish creamed mash, honey and thyme glazed Chantenay carrots and haricots verts aux lard – green beans wrapped in bacon. Cooking for a large number of guests can be a challenge but this delicious combination was executed with flair and a great deal of flavour.

A refreshingly light dessert of Eton mess brought a very happy conclusion to a meal enlivened further by wines supplied by Alan Platts of DGB/Crown Cellars who gave an interesting insight into the world of wine between courses.

A convivial atmosphere and seamless service combined to create a memorable occasion. If this luncheon was anything to go by, Horsley Lodge is a brilliant example of a successful business continuing to fly the flag for Derbyshire. w

Brampton Cabernet Sauvignon, Stellenbosch, South Africa A rich, ruby-coloured wine with a dense core of cherry, mulberry and blackcurrant flavours. A hint of ripe plum on the nose, backed by dark chocolate.